This year’s food sustainability seminar provides an avenue for impactful industry discussions and exhibits.

Asia, also known as “the world’s food bowl” for producing 40 to 45 per cent of the world’s meat, is a significant contributor to global protein production and its resulting carbon emissions. 

Climate-friendly initiatives in the region have gained traction, seeking to mitigate the impact of food production. This includes the Singapore Green Plan 2030, a whole-of-nation movement to advance Singapore’s agenda on sustainable development, charting a course towards becoming a Zero Waste nation with Net Zero emissions by 2050.

Achieving this objective hinges on the implementation of sustainable and innovative food solutions through the involvement of over 1,000 companies involved in food manufacturing.

Providing a Platform for Change

On 28 November 2023, the “Kickstarting Your Sustainability Journey in Food Manufacturing” seminar, jointly organised by EnterpriseSG, Republic Polytechnic, and Singapore Polytechnic, was held to delve into sustainable food production and present innovative solutions in the food industry. 

Guest-of-Honour Ms Grace Fu, Minister for Sustainability and the Environment, opened the seminar with a speech and introduced the Sustainability Playbook for food manufacturers.

This playbook enables manufacturers to achieve more sustainable food production by providing easy-to-access resources and checklists. It centres around three core strategies for increased sustainability: optimising resources, valorising food side streams, and adopting sustainable packaging.

“If we can eliminate food waste totally, we can survive on 70% of current food production. It is good for businesses. It is good for the planet. It is good for us,” Ms Fu explained. 

Research Promises Far-Reaching Industry Impact 

Food sustainability projects by researchers from RP School of Applied Science (SAS) were also exhibited at the event. 

Dr Ran Xinli, Research Scientist of RP School of Applied Science, exhibited her research in upcycling okara to produce plant-based fishballs.

“Revolutionising taste and sustainability, RP’s innovative plant-based fishballs crafted from food waste takes a leap into a flavourful future, where culinary excellence meets environmental responsibility,” Dr Ran shared, about the potential of this research. 

Her innovation reduces food waste by making use of food manufacturing by-products rather than discarding them.

Mr Foo Kay Yang, Senior Lecturer of School of Applied Science, also exhibited his barrier coating for paper packaging. This special coating allows for greater recyclability of food packaging, which helps reduce waste.

“Development of this solution is the result of diverse minds coming together, pooling the team’s collective expertise in chemistry, food science and sustainability,” Mr Foo said. 

He emphasised that beyond technical expertise, RP’s supportive culture was integral, enabling the team to leverage the experience of different staff members to navigate challenges. 

Collaborations for a More Sustainable Future

In addition to supporting R&D projects that better the planet, RP has collaborated with manufacturers such as Hafnium Ventures and Insect Feed Technologies to develop novel sustainability solutions. 

The innovations, ranging from using soy cheese as a dairy replacement to using food waste to upcycle insects into feed, provide an all-new way to think about “The Three R’s”. 

As food sustainability becomes more of a pressing issue for countries across the globe, RP strives to continue innovating, providing platforms for discussion, and helping Singapore to become a Zero Waste nation.